| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | about 4 to 6 appetizer servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | about 4 to 6 appetizer servings |
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3/4 cup water
- 1/2 cup tahini
- 5 tablespoons plus 2 teaspoons freshly squeezed lemon juice
- 1 1/4 teaspoon kosher salt
- 1 clove garlic
- 3 tablespoons extra-virgin olive oil, plus more for serving
- Freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- Serving suggestion: Assorted flat breads, and brine-cured olives
Instructions
- In a food processor, combine the chickpeas, water, tahini, 5 tablespoons lemon juice, salt, and garlic and puree. While the motor is running, pour in the olive oil and process until fully incorporated. Season with pepper, to taste. Store in the refrigerator for 6 hours, for the flavors to come together.
- When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 teaspoons lemon juice and parsley. Transfer to a serving bowl or platter and drizzle with olive oil. Serve with flat breads and olives. Store any leftover hummus in the refrigerator for up to 2 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 288 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 346 mg |
| Serving Size | 1 of 6 servings |
| Calories | 288 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 346 mg |
Reviews
I actually did make this and I agree with amyr1234, waaay to much tahini. I put about half as much as the recipe called for and it still came out too nutty tasting. I also agree that 3/4 cup water is too much. I doubled the recipe and only used 1/2 cup of water so I would suggest starting with less and adding more to taste. Other than that, a good basic recipe for simple hummus.
This came out way too watery. The flavor was good but next time I will leave out the water.
One trick to a good hummus is to boil the chickpeas prior and take off the husk. This takes a lot of the “pastiness” out of it. Time consuming but worth the effort. I too cut the lemon juice a little and only put in a half a cup of water and the texture was not bad. I agree that there is too much tahini, but actually a TOUCH of sesame oil cut the bitterness of the Tahini and made things better. I also doubled the garlic (personal preference, you can never have too much). Agree that a good quality olive oil is a must as well.
I hate to do this since I haven’t even made this recipe. However, I’m from the Middle East and I can’t imagine making Hummus this way. Waaaay too much Tahina, you only need a tablespoon or 2. Also, I never, add water. If I need a little (key word is little) liquid I add the liquid from the garbonzo beans. Hummus is a wonderful healthy dish if made right. Try dipping fresh broccoli, carrots or zucchini sticks to make it even healthie
I think this recipe was great although i had a few alterations to it. I did not have as much lemon as the recipe called for, I only had 3 tablespoons, but it came out delicious. Also, there was too much tahini so I just added about a 1/4 cup more chick peas. This recipe was delicious!
I’ll go right out and say it, I made this recipe exactly and it was the most terrible thing I put in my mouth. It had the consistency of paste and was way too watery. But I think the real kicker is WAAAAAAAYYY too much tahini. The recipe I literally just made called for a tablespoon and a half. If you are looking for a hummus recipe, google hummus and click on the about.com search result.
Taste and texture were not there. I believe that based on the other hummus recipes listed on foodnetwork that the amount of water listed is greatly over-stated.
I thought this hummus was great.
After reading the other reviews, I started out by using only a quarter-cup of water, and found that I did not need to add any more. I drained the can of chickpeas before adding them to the mixture.
A good-quality olive oil makes a big difference.
Way too much water! I followed the recipe just like it says. It came out very soupy and nothing like hummus. Very disappointing…
The ingredients in this recipe combine very well together and the result is an amazing hummus which is a hit everywhere you take it!